Curry leaf rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice (non sticky) - 1 cup
  2. -- For Tempering --
    1. Oil - 2 teaspoon (tsp.)
    2. Mustard seed - 1/4 teaspoon (tsp.)
    3. Split black gram - 1/4 teaspoon (tsp.)
    4. Split bengal gram - 1/2 teaspoon (tsp.)
  3. -- Dry roast and powdered --
    1. Curry leaf - a handful
    2. Black gram - 1 teaspoon (tsp.)
    3. Black pepper - 1/2 teaspoon (tsp.)
    4. Cumin seed - 1 teaspoon (tsp.)
  4. Salt - as needed

PREPARATION:

  1. Dry roast the curry leaves and keep it aside. Now in the same pan you roast black gram, black pepper, cumin seeds. Cool all these ingredients and grind them into a fine powder.
  2. In a pan heat oil. Add mustard seeds, split black gram, split bengal gram. Once the mustard seed stop splattering add this to rice.
  3. Add the curry leaf powder, salt to rice as well and mix well then serve.

NOTES:




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